Ingredients
11 total- 4 tbsp olive oil
- 2 onions, finely chopped
- 6 garlic cloves, crushed or grated
- 2 tbsp tomato purée
- 2 tbsp harissa paste
- 2 (400g) tins chickpeas, drained and rinsed
- 2 (400g) tins chopped tomatoes
- 400ml vegetable stock
- 15g basil, thinly sliced
- 200g sliced kale
- 4 slices sourdough
Method
5 stepsStep 1
Heat 2 tbsp olive oil in a medium pan on a medium heat. Add the onion, season, and cook for 7-10 mins or until softened.
Step 2
Add two-thirds of the garlic and cook for 1 min. Add the tomato purée; cook for 2-3 mins or until it begins to darken.
Step 3
Add the harissa paste, chickpeas, tinned tomatoes and vegetable stock. Stir to combine, season and bring to a simmer over a medium-high heat. Reduce the heat to low and simmer, uncovered, for 15-20 mins or until thickened. Remove from the heat and stir in the basil; season to taste.
Step 4
Add the remaining olive oil to a frying pan on a medium heat. Add the remaining garlic and cook for 1 min. Add the kale with 4 tbsp water; season. Cook for 3-4 mins or until the kale has begun to wilt.
Step 5
Serve the stew and kale with the sourdough on the side. Chill leftovers for up to 4 days or freeze for up to 3 months.